A Blank Canvas Part 1

Chapter 264

A Blank Canvas

Part 1

The hardest thing to work with is a blank canvas. The reason is that your mind has a hard time focusing when you see nothing, but white or a room so vast with nothing but space. This is what I walked into the moment I entered the Salt Lake City Event Center where we are holding tonight’s Halloween fundraiser.

There was no tables, no decor, not even a stage for the entertainment. It was basically just an empty room, waiting for me to put it together. Chef Philips looked pissed and stating where was everything we had ordered, hearing is words echo across the room. Dad too looked upset, thinking that everything would be waiting for us when we arrived. 

It wasn’t as if we could pick up a cell phone, and call people right on the spot. All it meant was we had another problem to deal with and to deal with it quickly. We walked into the kitchen; it was 4 times the size of our kitchen in Heber. It too was empty, except for the equipment which was covered with plastic to keep the dust off. We opened the coolers and the walk-ins finding nothing but empty shelves; which was fine because we had all the food we needed sitting in the semis. Stringum soon found us, and shook my mine, Dads and Chef Philips hand; said. “So Nate what do you think of our space for the fundraiser?”

I said. “Big and empty, I was told that everything would be here when we arrived.” Dad and Chef Philips agreed with that statement.

Stringum smiled like he was the one with all the cream. “Oh don’t get your shorts in a bunch son. Everything is here like I promised; it’s just that it’s down in storage waiting for you. It’s your job to make sure everything is set up the way you wanted. Don’t worry we will have plenty of time make everything ship shape. I thought you would like to be the one too put everything together from start to finish.”

I nodded and Dad pulled Stringum aside overhearing him say. “I think you are pushing him too hard, he hasn’t slept no more then a couple of hours in the last few days.”

Stringum said. “He’s fine. Once he gets things organized I’ll tuck him in personally. He needs to know he can do it, and give him the chance. It's not like he won’t have any help, he will have all the help he needs.” Stringum picked up the clipboard and pulled out the keys to the place and handed them to me also with my hotel room key.

I thought he must be joking after seeing all the work that needed to be done questioning when was I going to have time for a few hours of sleep? He led me to the storage rooms where I found all the tables and chairs I would need, and all the decor that was ordered for the fundraiser, stacked in boxes upon boxes. He asked if I had my floor plan with me, I nodded that I did stating it was in my backpack in Chef Philips car. I noted that everything seemed to be here, and everything else was either on the semi or on its way.

I also noted the times when the stage crew would come in and set up the stage, which wasn’t until 6 am. It was 10:30 pm now. Mom and Dad stated they wanted me in bed by 1 am and they were still thinking it was doable and it was until we opened the semi that had most of my prepared food. Somehow, when we came down the canyon 4 food dollies had tipped over, spilling seven-layer salads, and cords and bakers on the floor and my buckets of prepared sliced carrots were mixed in with the mess.

Including one cart of deserts as it was leaning over, but with the tight cover where the Lyle had taken the time to make sure that everything couldn’t move or slide off dollies like we should have done. He would have to do much to do other than fix maybe a handful of pies, cookies and couple of sheet cakes. Everything else was nothing more than a couple of hours of extra work for him.

All my hard work sitting on the floor of the semi, I wanted to sit down and cry. Stringum said. It’s only a little mess and I had to expect problems and deal it with it the best I can. Chef Philips put his arm around me told me everything will be fine. That it just looks bad, that once we clean it up we will know what we are facing. Once more I dug deep scrapping the bottom of my energy reserves; realizing its only food and food can be replaced and with the help I had I could rectify the situation quickly.

Everyone quickly went to work, unloaded the semi and started to see where we would stand. We lost about 700 cords and about 500 twice bakers and 12 pans of seven layer salad. The carrots were ok all we had to do was wash them off and they would be fine. Now if they were cooked it would have been a whole different problem. Most of the chicken was saved, that too we could wash off and redo them; only having to come up with 200 hundred more. But the twice bakers were a total lost that had fallen to the floor squished like volcanic mess thank god it was only 500 and 3.000. However all 12 pans of seven layer we would have to remake.

Chef Phelps stated he could have everything we need to redo everything we lost in a couple of hours. It would take us that long to make ready the kitchen. The other problem we had run into was we had assumed that fryers were ready to go, but when we lifted up the covers they were bone dry, adding vegetable oil to the ever growing list. Chef Philips quickly called up to our main kitchen telling everyone up there to come down ASAP. Explaining what had happened.

Finding out that they were just waiting for the last batch of baked potatoes to come out of the oven. He asked me what I wanted to do. Stating if we waited for them to come out of the oven, it would be 45 minutes to an hour, and two hours from there to finish them. I asked one question if we could take them out of the oven now and finish them here. He shook his head no stating, they would be ruined and we could only use them for soup or dice them up for a breakfast scramble, or mash potatoes the skins would be worthless.

I said. “Then we have no choice, we need the crew, and if we have to order more product anyway we might as well do it all at once.” 

He said. “My thoughts exactly considering we could use that three hours here, not up there where we wouldn’t be able to use the people we have on hand. He quickly gave my orders to Chef Mack getting an ETA (Estimated Time of Arrival) on when they will be here which was 1 hour and 30 minutes depending on the roads. Chef Philips said. “Turn off the potatoes and put them into the cooler, and leave everything. We can scrub down the kitchen later, just make sure all the trash is out and the floors are swept.”

He hung up the phone and picked up the list of product and dialed. Telling whoever he was talking too. That he was willing to pay top dollar for the things we need and a nice bonus if he could have them delivered here by 1 am.  Using the ETA when we would have the kitchen in working order, and when the rest of our crew would be here; watching Chefs Mack’s wife walk in the door with three members of her crew. She didn’t seem all that upset finding out we had lost 12 pans of her seven Layer salad. Just turned around and told her head prep guys too go back to the hotel and bring back every able body we had and rolled up her sleeves and patted my cheeks telling me everything will be fine once we get into the swing of things.

I heard the big dishwasher come to life, and water in the sinks being filled as Martin and Luke took the buckets of carrots and dumped them into the sink. Dad was scrubbing down the prep stations so we would have clean and sanitized surfs to work on. Chef Philips turned on the radio as I flipped all the breakers on in the kitchen and started all the ovens and feeling the heat warming up the cold kitchen as everything started to come to life.

Luke pulled down all the plastics for the shelves where our pots and pans were that Event Center had and started to take them into the dish room so they could be put through the dishwasher. Everything we brought with us had been marked so we would know which stuff is ours and which stuff belonged to the Event Center. I was about to help him when Chef Philips told me to come into the office, so he and I could over the dining hall plan. Stating that they didn’t need my help to clean or ready our kitchen.

I gave a nodded and pulled out my plan where I wanted my tables. Finding out it just needed to be tweaked a bit. Adding 2 more buffet tables to the 3 I already had stating it would take longer to feed 3,000 covers with two sides down each row, but if I added 2 more I could cut the time in half, and then when it slowed down, we could break it down to one line. That way, everyone would be through the line before the entertainment started and the girls could push trolleys with all the deserts plus put out one large table for deserts while I was setting up the punch and cookies table.

Leaving plenty of room for the dance and the stage once everyone was done eating; Plus give the parents plenty of time to set up the games and a spook ally down the halls, and makeup artist that would paint faces on the kids and parents that wanted it.

The whole place was mine, and I could feel the heavy weight on my shoulder. Mom soon arrived with everyone else, about the same time our emergency delivery arrived which was around midnight. Chef Philips handed the owner who had decided to deliver it personally a padded envelope, calling my little mice to quickly bring it in and the rest the stuff that was on the last of the semi trucks.

I checked off each of the items, relieved that no more food was wasted. Thanked my lucky stars that we had everything we need to start putting together our dining room. Yet not everything was here. Like all the pumpkins and all the bails of hay we wanted to set up, plus we couldn’t put anything in the middle of the dining room until the stage crew had put up the stage and the lights. Everything was waiting on one thing or another. It was my job to make sure the food was done, the dining room set, the rooms we would be using for the games, the Spook Ally and list went on and on.

I had forgotten how tired I was as I rolled up my selves and put on an apron and began putting everything together keeping an eye on the clock. Mom and Dad didn’t say anything when the clock struck 1 am when I was supposed to be in bed. Yet I knew they weren’t happy about it either, but there was little they could about it knowing I had to make sure everything got done first more so after losing a good portion of my food.

I pulled my roasts out of the fridge so I could put my special dry rub on them and get them ready to be put in the oven by 9 am after counting my ovens finding out I was able to put three rib roasts per pan, needing a total of 125 rib roasts in total for tonight. Stating once I got everything going to the point where we could leave the event center I would be more than happy to be tucked into bed.

We had talked about doing it two or three stages without knowing how many ovens I would have since we decided to do it all down here at the Event Center. And after talking to Chef Philips stating that it would be best to cook all the roast at the same time using a stagger cooking method since I didn’t have to fight for space until close to serving time; when the cords need to be in the oven no later than 4 pm using a staggered cooking method; which he and I had set up after figuring it all out on paper that I would only need to do one and half rounds leaving me plenty of room for my cords, and twice bakers. Giving me the time to rest my roasts and break them down ready to be sliced.

It was up to me to work out how many rib roasts I could cook since we have decided to cook them all at the same time at 15 to 30 minutes apart to give me them time to rest and time to break them down. I hated math and I hated story problems because I had to tear apart and figure out how many roasts I could cook at one time using all my ovens I had here. I had circled the main numbers like how many roasts I would need by adding up how many servings I could get out each roast. Which was 20 to 25 servings?

I needed enough for 3,000 servings which were the total ticket sales if that many came. That equaled 120 roasts, but we wanted to make sure we didn’t run out so I was told cook 5 more giving 125 more servings, being as it would be the most popular dish. So began breaking down my story problem stating out how many roasts I could cook using the ovens I had on hand. Knowing they needed at least 5 to 6 hours of slow cooking at 300 degrees. I had 3 large double stack ovens. 6-floor ovens, one great big 3 shelf bread oven at my disposal, each pan I could fit 3 rib roasts in each pan.

So I began breaking down my story problem. To make sure I had enough time to cook all the rib roasts at the same time. Plus give me plenty of time to cook all my cords and twice bakers. Everything else like graves, sauces and root beer, as well as my carrots and green beans and frozen vegetables if I run short of either product due to the fact it was all served yourself buffet except for the prime rib where me, Chef Philips, Chef Mack, and two kitchen Chefs would be slicing it to order out in the dining room. I would be working on during the time my rib roasts, and the chicken was cooking.

After figuring out my ovens and how many rib roasts I can cook in six hours time having them all done by 3 pm so I could have my ovens back for the cords and the bakers. Chef Phipps wanted everything finished by the time of services which was 15 minutes to 6 pm. wanting nothing sitting in the hot carts no more than thirty minutes all except my carrots and German green beans and my graves and sauces. Everything else like chicken tenders and fries was cooked as needed. We had decided to cook one extra meat item if we started to run out of chicken or prime rib, which was BQ ribs that we had cut from the rib roasts and basically cut them up and put them in a pan of BQ sauce, something quick and easy and we had plenty on hand.

I began with my calculations knowing I could cook 12 roasts per stack oven, and with 6-floor ovens cooking 18 roasts; plus the 3 stack bread oven would be cooking 3 pans on each shelf with 3 ribs per pan equaling 27 roasts in the bread oven… 36 roasts in the 3 double stack ovens…. and 18 roasts in the 6-floor ovens.

Making a total of 81 ribs roasts that will cook for the first 5 to 6 hours before dinner services; leaving me short uncooked 44 roasts that still needed to be cooking the last two hours before serving time. Giving me about 81 rib roasts to start, using a staggered cooking time so I could use my ovens for my cords and twice bakers. Plus giving me the sets of temperatures for my roasts: Rare, Medium Rare and Well done; 81 rib roasts gave me approximate 2,025 servings leaving me approximate 1,000 servings short. I need to find a way to cook those remaining 44 roasts using the time restraints of cooking all them in the 5 hours I was given to cook them.

With the rib, roasts figured out I moved on to my cords and twice bakers. Figuring out that each tray needed to cook for an hour and a half, and the ones I had put into the hotel pans to start off with that would only need 45 minutes to an hour to cook. My twice baked only need 30 minutes. I had 3 double stack ovens that could handle 6 racks per oven allowing me to cook 12 hotel pans per oven or 6 trays. I figured out that if I cooked 12 hotel cords in the top oven and 12 hotel pans with twice bakers.

I could cook 300 cords 600 twice bakers within 1 hour. I groaned because that meant didn’t have enough time or space to keep up with the demand for food I could turn out. I needed more ovens, so I went back to Chef Philips who had already worked out everything, said. “Let's see your short oven space?” I nodded showing him my figures.

He gave me a weak smile seeing me struggle, said. “If you cook 6 trays of cords you will cook 600 cords in the first stack oven and 600 in the bottom oven, giving you almost half the count, but if we say borrow ovens from the hotel where we are staying we could eliminate 16 rib roast that might be extra or we wouldn’t need them until the last push of dinner service. Giving you a chance to cook all your cords using the 2 stack ovens and use the last double oven for twice bakers, since they only need 20 minutes at the most to heat them up; 20 minutes per time gives you 24 pans equal 600 twice bakers every 20 minutes.

“That adds up 1,800 servings per hour; if you start their cook time at 5 pm and your chicken at 4 pm you will be pulling your last batch of cords by 6:00 when dinner services begin and putting in your last twice bakers in at 6:30.  That gives you plenty of time to change your clothes, while your runners and prep cooks are attending to the last things you have in the ovens.

“Giving you the time you need to be out there carving with me and three of our chefs that know how to cut prime rib, without going overboard having Chef Mack run things in the kitchen when he isn’t slicing prime rib. Until dinner service is over, and you have had a nice meal with your mother and your grandmother.

“So go ahead and prepare your roasts and put them in the oven no later then 10 am and no earlier than that so none of them will be sitting in the hot cart too long drying them out. Your chicken should be fine, because of the breading, and your cooked carrots and green beans since they are in sauce and your BQ ribs. The frozen veg will be cooked on a needs basis as well as your chicken tenders and fries. Then do a walk-through to see how we are doing making up our lost product then I want everyone gone and in bed, and back here at 7 am sharp so we can start setting up the dining room.” I nodded as he and I went out into the kitchen watching him grab his keys and walk out the back door. It stated once more I was in charge and everyone was looking at me for direction.